Chocolate Peanut Butter Cupcakes

VIA: seriouseats.com

Notes:

• When preparing buttercream, make sure the butter is soft, or it won't easily incorporate into the buttercream.
• If you don't have a pastry bag or tip, fill a zip-lock bag with buttercream and then snip 1/2 inch off corner.
• Avoid letting the bowl touch the simmering water, or it will overheat the mixture.
• You will have leftover chocolate coating. This is purposefully done so that there is enough to easily dip each cupcake. Freeze leftovers for the next time.
• Store the cupcakes in a cool, dry place to enjoy a creamy, soft buttercream. For continued storage, refrigerate. Before serving, allow cupcakes to come to room temperature to re-soften the buttercream.

CHOCOLATE PEANUT BUTTER CUPCAKES

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About This Recipe

YIELD:	10 cupcakes
ACTIVE TIME:	1 hour
TOTAL TIME:	3 hours
SPECIAL EQUIPMENT:	standard size muffin pan, paper cupcake cups, instant read thermometer, mug, pastry bag, pastry tip
THIS RECIPE APPEARS IN:	Chocoholic: Chocolate Peanut Butter Cupcakes

Ingredients

• For the Chocolate Cupcakes:
• 3/4 cup all purpose flour
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon pure vanilla extract
•  
• For the Peanut Butter Buttercream:
• 1/2 cup granulated sugar
• 2 large egg whites
• 1/8 teaspoon salt
• 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
• 1 cup peanut butter
• 2 teaspoons pure vanilla extract
•  
• For the Chocolate Coating:
• 8 ounces semi-sweet chocolate, finely chopped
• 1 1/2 tablespoons vegetable oil

Procedures

1. 1
   Adjust oven rack to middle position and heat oven to 350°F. Linemuffin pan with 10 cupcake cups. In medium bowl, whisk flour, cocoa, baking powder, and salt until combined; set aside.
2. 2
   In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.
3. 3
   While cupcakes are cooling, prepare the buttercream. In bowl of standing mixer, whisk sugar, egg whites, and salt until combined. Set bowl over pan of simmering water and gently whisk until mixture registers 160 degrees F on instant read thermometer. Immediately transfer to mixer fitted with whiskattachment. Whip on medium-high speed until mixture resembles shaving cream and is just cool. On medium speed, whip in butter, one piece at a time, until combined and creamy. Add peanut butter and vanilla and beat until smooth. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
4. 4
   Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in fridge until buttercream is completely firm, about 1 hour.
5. 5
   When cupcakes have chilled, make the chocolate coating. Place chocolate and oil in a medium bowl and place over a pan of barely simmering water. Gently whisk until chocolate has just melted and mixture is smooth. Transfer to a large mug.
6. 6
   Holding cupcake by the bottom, carefully dip in chocolate to submerge all of the frosting. Pull up and let excess chocolate drop off for a few seconds before turning cupcake right side up. Transfer to cooling rack and repeat with remaining cupcakes. Let cupcakes rest a few minutes to allow chocolate to set and buttercream to soften before serving.

Skillet Chicken with Potatoes and Mushrooms

VIA: serious eats.com

Try substituting other root vegetables for the potatoes, but make sure to serve with a green salad to round out the meal.

About This Recipe

YIELD:	Serves 4 with a hearty salad
ACTIVE TIME:	30 minutes
TOTAL TIME:	45 minutes
THIS RECIPE APPEARS IN:	Skillet Suppers: Chicken with Potatoes and Mushrooms

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola, vegetable, or light olive oil
• ¾ pounds fresh oyster mushrooms, or other varieties like shiitake or maitake
• 1 pound fingerling potatoes (about 4 cups), sliced in half lengthwise
• 1 medium onion, finely chopped (about 1 cup)
• 1 ½ cups homemade or store-bought low sodium chicken broth
• 1 tablespoon cold butter
• 2 tablespoons fresh juice from one 1 lemon
• 2 tablespoons chopped parsley leaves

Procedures

1. 1
   Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a small bowl and set aside.
2. 2
   Return skillet to medium high heat and add remaining tablespoon oil. Heat until shimmering. Add chicken thighs skin-side down and cook without moving until golden brown and crisp, 7 to 9 minutes. Flip, and cook until browned on second side, another 3 to 4s. Transfer to a large plate and set aside.
3. 3
   Add the potatoes to the fat in the pan and cook over medium-high heat, stirring and tossing occasionally until lightly browned, 5 to 7 minutes. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Season with salt and pepper.
4. 4
   Add the chicken stock and deglaze the pan, scraping up brown bits on the bottom. Push the potatoes to the side and place the chicken back in, skin side up. Bring the liquid to a boil, reduce to a simmer, and cook, uncovered, until the thighs register at least 165°F on an instant-read thermometer and the stock is reduced to about a half cup, 18 to 20 minutes. Place the mushrooms back on top during the last 2 minutes of cooking to warm through.
5. 5
   Transfer chicken to serving platter. Off heat, stir butter, lemon juice, and half of parsley into sauce and vegetables in skillet. Pour over and around chicken, sprinkle with remaining parsley, and serve.

Beef & Rotini Skillet

source:campbells.com

What You'll Need

3/4 pound ground beef (85% lean) 
1 small onion, chopped (about 1/4 cup) 
1/2 teaspoon Italian seasoning or dried oregano leaves, crushed 
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup(Regular or Healthy Request®) 
1/4 cup water 
1 cup frozen whole kernel corn 
1/3 of a 1-pound package corkscrew-shaped pasta (rotini) (about 2 1/4 cups), cooked without salt and drained 
1/4 cup grated Parmesan cheese 

How to Make It

• 1
  Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
• 2
  Stir the soup, water and corn in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the corn is tender.  Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.

Quick Skillet Ziti

Source: campbells.com

What You'll Need

1 pound ground beef 
1 jar (24 ounces) Prego® Traditional Italian Sauce or   Prego® Marinara Italian Sauce 
5 cups tube-shaped pasta (ziti), cooked and drained 
Grated Parmesan cheese 

How to Make It

• 1
  Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
• 2
  Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.

Five-Herb Roasted Carrots and Potatoes

Nonstick spray coating


2 pounds tiny new potatoes

3 medium carrots, peeled and cut into bite-size pieces 2 tablespoons

snipped fresh chives

1 tablespoon snipped fresh oregano

1 tablespoon snipped fresh Italian parsley or regular parsley 2

teaspoons snipped fresh rosemary

1 teaspoon snipped fresh sage

3 cloves minced garlic (optional)

2 tablespoons butter, melted

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper 4 fresh basil leaves, cut

into thin slivers

Fresh basil sprig (optional)

Spray a 13x9x2-inch baking pan* with nonstick coating and set aside.

Scrub the unpeeled potatoes with a stiff brush. Cut into quarters. Place

in prepared pan. Add the cut-up carrots.

In a small bowl, combine chives, oregano, parsley, rosemary, sage,

garlic (if you like), butter and oil. Drizzle mixture over the potatoes

and carrots; toss. Sprinkle with salt and black pepper. Cover with foil.

Bake in a 400 degree F oven 30 mins. Stir potatoes. Bake, uncovered, 15

to 20 mins more or until potatoes are tender. Garnish with basil, if you

like. Makes 6 to 8 servings.

*Note: You also can prepare this dish on the grill. To grill, tear off

two 22x18-inch pieces of heavy foil. Make a double thickness of foil

that measures 22x18 inches. Place potatoes in center of foil; drizzle

herb mixture over potatoes and sprinkle with salt and black pepper.

Bring up two opposite edges of the foil and seal with a double fold.

Fold the remaining edges to completely enclose the potatoes, leaving

space for steam to build. Place the foil packet on the rack of an

uncovered grill directly over medium** to medium-hot heat for 35 to 45

mins or till the potatoes are tender, turning packet after 20 mins.

**Note: For medium heat, you should be able to hold your hand over heat

at the height of the food for 4 secs. For medium-hot, it's 3 secs.

POTATO AND VEGERABLE BAKE

INGREDIENTS:


3/4 cup(s) chicken broth

2 tablespoons margarine or butter

1 1/2 pounds russet potatoes, peeled and thinly sliced

1 1/2 pounds sweet potatoes, peeled and thinly sliced

1 pound celery root, trimmed, peeled, quartered, thin sliced

1 pound parsnips, peeled and thinly sliced

Salt and pepper

1 cup heavy or whipping cream

2 tablespoons snipped fresh chives



DIRECTIONS:

Preheat oven to 400 degrees. In shallow 3 1/2- to 4-quart

baking pan or shallow casserole, combine broth and margarine;

place in oven while oven preheats to melt margarine, about 5

minutes. Meanwhile, in large bowl, toss potatoes, celery root,

and parsnips with 1 1/4 teaspoons salt and 1/2 teaspoon freshly

ground black pepper until well mixed. Remove baking pan from

oven. Add broth mixture to vegetables and stir to coat. Spoon

vegetable mixture into same baking pan; cover with foil and

bake vegetables 40 minutes. Remove pan from oven. In 1-cup

liquid measuring cup, heat cream in microwave on High 45

seconds to warm. Pour cream evenly over vegetables. Return

baking pan to oven and bake vegetables, uncovered, 30 to 35

minutes longer or until top is golden and vegetables are

fork-tender. Let stand 10 minutes before serving. Sprinkle

with chives to serve.



YIELD: 8-10 Servings

Categories: Potato, Casseroles, Gratin, Side Dishes, Seasonal

Carrot Broccoli Casserole

PREP TIME 20 Min


COOK TIME 30 Min

READY IN 50 Min



SERVES 6





INGREDIENTS :

1 cup diced carrots

1 cup diced celery

1 cup chopped onion

4 teaspoons butter, divided

1 1/2 cups shredded Cheddar cheese, divided

2 cups fresh broccoli florets

1/4 cup chicken broth

salt and pepper to taste





DIRECTIONS:

In a large skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. Transfer to a greased 1-1/2-qt. baking dish. Top with 3/4 cup cheese. In the same skillet, saute broccoli in the remaining butter for 1 minute. Place over cheese; pour broth over all.

Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and vegetables are tender. Season with salt and pepper. Serve with a slotted spoon.